St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05

egg, then layer of crumbs, and so on
until the dish is filled; season with salt,
pepper and butter, then pour cup or
sweet cream over all and bake to q nice
brown In. a moderately heated oven.--
JENNIE WALTIIER, 203 East Eighth
street, ST. Paul.
49, sARDINE MAYONNAIsE.
81 Boil eggs hard; make a thick may
onnaise dressing, and when smooth
stir in or 6 sardines rubbed to pulp;
when eggs are cold cut into quarters
and lay on lettuce leaves, and as you
serve pour the dressing over them,
Mrs. FRANK BURTON, 1857 Stevens ay-
enue, Minneapolis.
BLACKBERRY WINE.
Three pintS of berries, 1 quart cold
water. let stand "a hours, then strain
Off. To gallon juice add 3pounds good
brown sugar, whites of 2 eggs beaten to
a froth, put spice, "a cloves beaten and
| grated nutmeg in fine, linen bag, put
IN stone jar, keep there till done work
ing, then bottle ready for use in three
months. -MRs. NJ. ID. CHIPLEY, st.
Paul.
BREAD OMELET.
Eight eggs, beaten very light; 3good
slices OF bread, soaked well in milk;
peat all together, season well and place
In a not buttered pan and turn as other
omelets.-MRs. II. G. CONNER, PIT West
Twenty-ninth street, Minneapolis.
DEVILED EGGS. So
Boil the eggs Is minutes; when cold
cut i'll two; take out the yelks and pull
yeriZe; add salt, pepper, butter and
mustard to taste; then add enough
vinegar to mix moist and pack back in
the whites.-NIRS. B. E. L., 4SO Grand
avenue, st. Paul.
STUFFED TOMATOES. -
Select them large and firm, cut out a
place in the top of each, scrape out all
the soft part; mix with stale bread
crumbs, onions, parsley or celery, but
ter, pepper and salt; chop fine and fill
the tomatoes (Or ShelD carefully; bake
in moderately hot oven; put little
butter in the pan; do not let them burn
or become dry.-MISs g. l.. HALL,
Dodge Center, MINI. ~
SMELTS.
A pleasant dish for breakfast is fried
SmeltS; they should be washed, scraped,
the fins cut off, dipped in beaten egg
and cracker crumbs, and fried in boiling
fat; garnish with parsley or water cress.
TURBOT A LA CREME.
Put in pudding dish layers of cooked
little fine-chopped onions, pepper, salt
and butter to taste, beat up an egg in
sufficient milk to come to top layer;
bake about half an hour.-MRS. M. ID.
CHIPLEY, st. Paul.
OYSTER STUFFING.
Take small loaf of bakers bread, re-
move the crust and crumb the bread
very fine, pour on hot water enough to
moisten it and cover tight while you
chop large onion and quart of ioys-
tiers; take % cup melted butter, l Tea
spoon powdered sage and salt and pep
per to taste; mix the whole well TO-
gether and if the oyster liquid does not
make it moist enough add little more
hot water.-MRs. r. j. BoXELL, 27S
University avenue, st. Paul. s.
ESCALOPED OYSTERS. --
Place in oven 90 soda crackers, heat
till crisp enough to roll fine: l can of
Standards or quart of bulk oysters :;
put layer of oysters in quart reund
pan interSpersed with bits of butter the
size of nutmeg, then layer of oysters
we'll sprinkled with salt and pepper:
continue till all oysters are used, having
for the top a layer of crackers: around
the sides OF the pan place row of but
ter crackers, split to form the escalopeS,
then pour the liquor on ALL, adding
cream, if you have it, if not use milk
with plenty of butter; bake from 2 to
hours; when nicely Drowned, and just
before serving, glaze with the white of
an egg and garniSh with parsley or
celery leaves.-DAIsY BELL, Merriam
Park, Mimi.
LEMON TOAST.
Take the yelks of 6 eggs; beat them
well and add cups of sweet milk: take
bakers bread, not too stale, and cut into
slices; dip them into the milk and eggs
and lay the slices into a spider, with
sufficient melted butter hot to fry nice
delicate brown; take the whites of the
six eggs and beat them to frOth, add
ing the juice of 2 lemons, heating well
and adding 2 cups boiling water; serve
over the toast as sauce and you
will find very delicious dish.-MRs.
ID. A. MCBEATH, Washburn, Wis.
FRIED CHICKEN.
Wash your chickens, cut them in
pieces, then wipe dry; have in pan
some butter and lard mixed; dust some
flour over each piece, season with salt
and pepper, then fry slowly till of
bright brown on both sides; take them
up, put little water or milk in the pan.
add some butter rolled in flour to thicken
gravy, and more pepper and salt, if re-
Quired; young spring chickens are only
PIE, 214 West Twenty-third street, New
York City.
NICE WAY TO SERVE OYSTERS.
Take fiat piece of ice on tray or
platter; make cavity in the center
with warm tlatiron: place the oysters
in the cavity and garnish with parsley.
-MRS. III. l.. HAZLETON, 345 Sherman
street, st. Paul.